Jet Puffed Fudge Recipe with Marshmallow Creme

Jet-Puffed fudge is a classic stovetop chocolate fudge made with marshmallow creme, sugar, butter, evaporated milk, and chocolate chips. The creme helps give the finished squares a smooth, tender texture, while a candy thermometer makes the boiling stage easier to judge and repeat.

Ingredients

3 cups (600 g) granulated sugar
¾ cup (170 g) unsalted butter, cut into pieces
⅔ cup (160 ml) evaporated milk, not sweetened condensed milk
12 ounces (340 g) semisweet chocolate chips
1 jar (7 ounces/198 g) Jet-Puffed marshmallow creme
1 teaspoon (5 ml) vanilla extract
¼ teaspoon (1.5 g) fine salt
1 cup (120 g) chopped walnuts or pecans, optional
Butter or nonstick cooking spray, a small amount for greasing the pan

Instructions

Prepare the pan and ingredients. Lightly grease a 9-by-13-inch (23-by-33-cm) baking pan, then line it with parchment paper, leaving a little overhang on the long sides so you can lift the fudge out later. Measure the chocolate chips, marshmallow creme, vanilla, and salt into a large heatproof bowl. Have a sturdy spatula and candy thermometer ready before you start cooking; once the syrup reaches temperature, it is best to work promptly.
Combine the sugar, butter, and milk. Put the sugar, butter, and evaporated milk in a heavy-bottomed, medium-to-large saucepan. Set it over medium heat and stir frequently until the butter melts and the sugar looks moistened. Scrape the bottom and corners with a heatproof spatula so no sugar sits in one spot and scorches. The mixture will look grainy at first; it becomes more uniform as the butter melts.
Bring the mixture to a full boil. Increase the heat enough to bring the mixture to a steady rolling boil, stirring continuously and carefully. A rolling boil continues across the surface even while you stir. Attach the thermometer so its sensing tip is in the syrup but does not touch the pan bottom. Cook until it reaches 234–238°F (112–114°C), the soft-ball stage. This usually takes about 4 to 6 minutes once boiling, but the thermometer reading matters more than the clock because pans and burners vary. If the syrup bubbles up high, lower the heat slightly while keeping it boiling.
Take the pan off the heat and add the chocolate. As soon as the syrup reaches the target range, remove the saucepan from the burner. Pour the hot mixture over the chocolate chips, marshmallow creme, vanilla, and salt in the prepared bowl. Let it stand for about 30 seconds so the chips begin to soften, then stir with steady strokes until the mixture is glossy and no streaks of creme or unmelted chocolate remain. Avoid scraping any dark or stuck-on material from the bottom of the saucepan into the bowl.
Fold in nuts, if using. Stir in the chopped walnuts or pecans only after the chocolate mixture is smooth. Work quickly but gently; the fudge thickens as it cools. If you are making a plain batch, skip the nuts and go straight to the pan.
Spread and chill. Scrape the fudge into the lined pan and spread it into an even layer, nudging it into the corners with a spatula. Let it cool briefly until it is no longer steaming, then cover the pan without pressing wrap onto the surface and refrigerate for about 2 hours, or until firm enough to cut cleanly. The center should feel set rather than soft when lightly pressed.
Cut into squares. Lift the slab out using the parchment overhang and place it on a cutting board. Use a large, sharp knife to cut 6 rows by 6 rows for 36 squares. For neater edges, warm and dry the knife between cuts. Keep the pieces chilled until you are ready to serve or pack them.

Tips

Use evaporated milk, not condensed milk. Evaporated milk is unsweetened and gives the sugar mixture the liquid it needs. Sweetened condensed milk already contains sugar and is much thicker, so swapping it in changes the recipe’s proportions and can leave the fudge overly sweet or too soft.
Trust the thermometer and watch its placement. A thermometer touching the saucepan reads hotter than the syrup. Check that the bulb is submerged in the bubbling mixture without resting on the base. If you do not own a candy thermometer, the mixture should boil for about 4 minutes, but the result is less predictable; a thermometer is the more reliable option for this recipe.
Measure the creme by the jar. Use the full 7-ounce jar and scrape it out with a lightly greased spatula. Marshmallow creme is sticky, so trying to estimate a partial amount can leave too much behind and affect the balance of the batch.
Move promptly after boiling. Once the syrup reaches temperature, pour it over the chocolate and stir until smooth rather than letting it sit in the hot saucepan. Extended cooking or a long delay can make the fudge dry, grainy, or difficult to spread. If it starts to thicken in the bowl, spread it in the pan immediately instead of continuing to beat it.

Serving Suggestions

Cut the fudge into small squares because it is rich, and arrange them in a single layer on a plate or in paper candy cups. It is especially easy to serve alongside coffee, tea, or a glass of cold milk. For a dessert platter, pair it with fresh berries, sliced apples, crisp cookies, or other small sweets; the fruit and plain cookies offer a fresh or crisp contrast to the dense chocolate pieces.

For gifting, let the squares chill completely before packing them in a shallow, airtight container. Separate layers with parchment so they do not stick together, and keep the container cool while transporting it. If the fudge is very cold, give it a few minutes at room temperature before serving so its texture is pleasantly soft rather than refrigerator-firm. Do not leave it out for an extended gathering; return leftovers to the refrigerator within 2 hours.

Variations

Choose another chocolate. Replace the semisweet chips with milk chocolate chips for a sweeter, milder batch, or use bittersweet chips for a deeper chocolate flavor. Since chocolate brands and cacao levels vary, keep the quantity the same and expect small differences in sweetness and firmness. Avoid adding extra liquid flavorings, which can interfere with the set.

Make it nut-free or add a different crunch. The nuts are optional, so simply leave them out for a smooth chocolate fudge. Alternatively, use 1 cup (about 100 g) of crisp rice cereal or finely chopped toasted coconut. Fold additions in at the end, and avoid ingredients that are wet or freshly washed because extra moisture can make the texture less dependable.

Add a simple flavor accent. Replace the vanilla with ½ teaspoon (2.5 ml) peppermint extract for a mint version, or add 1 teaspoon (2 g) of finely grated orange zest. Peppermint extract is concentrated, so do not substitute it measure for measure with vanilla. For a marbled look, reserve a small amount of melted white chocolate and gently swirl it across the top after spreading the fudge; do not stir it through the whole batch.

Use a different pan size thoughtfully. An 8-inch square pan makes thicker pieces, but the fudge will need longer to become fully firm and will yield fewer squares. A larger shallow pan creates thinner pieces that set and cut more quickly. Keep the batch itself unchanged rather than scaling the ingredients casually, since candy ratios are sensitive to changes in liquid and sugar.

Storage and Reheating

Because this fudge contains dairy, refrigerate it within 2 hours of making or serving. Store the cut squares in an airtight container with parchment between layers for up to 2 weeks. Keep the container away from strong-smelling foods, since chocolate can pick up odors. The refrigerator gives the squares a firm texture; take out only the portion you plan to serve and let it stand briefly if you prefer a softer bite.

For longer storage, freeze the fudge for up to 2 months in a freezer-safe airtight container. Wrap the slab or individual squares in parchment, then place them in the container to protect against freezer odors and moisture. Thaw in the refrigerator while still wrapped, then open the container after the fudge has warmed enough to reduce condensation on its surface. Reheating is not recommended: heat can soften or separate the fudge rather than restore its texture. If it becomes slightly soft during serving, chill it again until firm.

Frequently Asked Questions

Is Jet-Puffed fudge the same as old-fashioned fudge? This is a marshmallow-creme style of fudge rather than a traditional recipe that relies on carefully beating a cooked sugar syrup as it cools. The creme makes the method more approachable and helps the fudge set with a smooth texture. Recipes differ in the amount of chocolate, nuts, and cooking time, so this version is designed around one 7-ounce jar of marshmallow creme.

Can I make it without a candy thermometer? Yes, but temperature is the clearest way to judge the syrup. A common timing cue is to boil it for about 4 minutes after it reaches a rolling boil, stirring continuously, then remove it from the heat. Burner strength and saucepan size affect that timing, so a thermometer reading of 234–238°F (112–114°C) is more dependable. If the fudge turns out too soft or too firm, the syrup likely finished outside the ideal range.

Why did my fudge turn grainy? Graininess can happen if sugar crystals form on the pan sides, if the syrup is cooked too far, or if the mixture cools before the chocolate and creme are fully incorporated. Stir while bringing the mixture to a boil, scrape the pan bottom, and avoid flicking dried sugar from the sides into the syrup. After cooking, pour promptly over the chocolate and stir until the mixture is completely smooth.

Why did the fudge not set? The syrup may not have reached the soft-ball stage, the thermometer may have touched the pan and given a misleading reading, or an ingredient may have been substituted in a way that added extra moisture. Chill the batch thoroughly before deciding it is too soft. If it remains very loose after chilling, it can still be spooned into small dessert cups and served cold, though it will not cut into tidy squares.

Can I make this recipe ahead? Yes. Make and chill the fudge a day or two before serving, then keep it covered in the refrigerator. For the cleanest pieces, cut it once fully firm and store the squares with parchment between layers. This make-ahead option is useful for parties and gift boxes, but keep the container refrigerated and bring out only what you need.

Can I use marshmallows instead of marshmallow creme? They are not a direct one-for-one replacement. Marshmallows contain a different proportion of air, gelatin, sugar, and moisture, and they do not measure or melt the same way as creme. For the most predictable texture, use one 7-ounce jar of Jet-Puffed marshmallow creme or another marshmallow creme of the same weight; a brand change may make a slight difference in sweetness or texture.

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